Chef Luke Denton Schafer

Tortilla de patata casera

Croquetas de jamón ibérico

Plato de mezze (quesos y embutidos)

Fideuà con gamba de palamós, lubina y vieiras

Arroz en paella de pato y yema de huevo

Arroz de costilla de cerdo con alcachofas a la brasa

Tiramisú Original

Cheesecake de chocolate

Ensalada de frutas tropicales con zumo de maracuyá y limón

Oysters Rockefeller: Baked oysters topped with a creamy spinach-Parmesan sauce and a golden breadcrumb crust

Carpaccio di Manzo: Thinly sliced beef tenderloin drizzled with truffle oil, Parmesan shavings, and arugula

Stuffed Figs with Gorgonzola and Prosciutto

Black Ink Tagliolini with Lobster: Handmade squid ink pasta tossed in a light lobster bisque sauce with tender lobster pieces

Porcini Mushroom Risotto with Parmesan Crisp: Creamy risotto infused with earthy porcini mushrooms, topped with a delicate Parmesan crisp

Pumpkin Ravioli with Brown Butter and Sage: Sweet pumpkin-stuffed ravioli dressed in a nutty brown butter sauce with crispy sage leaves

Seared Duck Breast with Pomegranate Glaze: Succulent duck breast with a tangy-sweet pomegranate reduction, served with roasted root vegetables

Herb-Crusted Lamb Chops with Mint Gremolata: Juicy lamb chops coated in a herbed crust, paired with a mint and lemon gremolata and a potato gratin

Grilled Sea Bass with Saffron Sauce: Perfectly grilled Mediterranean sea bass, served over creamy saffron-infused mashed potatoes and wilted spinach

Molten Chocolate Lava Cake with Raspberry Coulis

Amaretto Tiramisu

Passionfruit Panna Cotta

Scallop Ceviche Tacos: Served in crispy wonton shells with avocado crema and chili oil

Lobster and Saffron Samosas: Golden samosas filled with lobster and saffron, accompanied by a cilantro chutney

Beetroot Carpaccio with Miso Glaze: Thinly sliced beetroot with whipped goat cheese, hazelnuts, and miso vinaigrette

Pork Belly Bao Buns: Soft steamed buns filled with slow-cooked pork belly, hoisin sauce, and pickled cucumber

Crab and Coconut Soup: A creamy soup with Thai spices, crab meat, and a hint of lime

Smoked Eggplant Ravioli: Handmade ravioli stuffed with smoked eggplant and ricotta, served in a dashi beurre blanc

Togarashi-Spiced Lamb Chops: Grilled lamb chops with a pomegranate reduction and roasted heirloom carrots

Miso-Marinated Cod with Cauliflower Purée: Black cod marinated in miso, paired with a smooth cauliflower purée and soy-glazed greens

Wild Mushroom Risotto with Sake: Arborio rice cooked with sake, porcini mushrooms, and Parmesan

Black Sesame and Tahini Tart: With a sesame crust, tahini ganache, and orange marmalade

Passionfruit and Ginger Panna Cotta: Creamy panna cotta with a zing of ginger and passionfruit coulis

Mochi Doughnuts with Cardamom Sugar: Soft and chewy, served with a dark chocolate dipping sauce

King Prawns with Garlic and Chili: Succulent prawns sautéed in olive oil with garlic, red chili, and a hint of parsley

Beef Carpaccio with Truffle Oil and Parmesan: Paper-thin slices of beef, drizzled with truffle oil and topped with shaved Parmesan and arugula

Burrata with Cherry Tomatoes and Basil Oil: Creamy burrata paired with sweet cherry tomatoes, a drizzle of basil oil, and toasted pine nuts

Grilled Octopus with Smoked Paprika: Tender octopus charred to perfection, served with a smoked paprika aioli and crispy potatoes

Goat´s cheese and honey croquettes

Lamb Meatballs in Spiced Tomato Sauce: Juicy lamb meatballs simmered in a rich tomato sauce with Mediterranean spices

Braised Iberian Pork Cheeks with Red Wine Jus: Melt-in-your-mouth pork cheeks slow-cooked in a red wine reduction, served with creamy potato purée

Seared Sea Bass with Lemon Caper Sauce: Fresh Mediterranean sea bass, lightly seared and topped with a zesty lemon caper sauce, served over wilted greens

Herb-Crusted Chicken Supreme: Juicy chicken breast coated in an herbed breadcrumb crust, served with roasted seasonal vegetables

Chocolate Ganache Tart with Salted Caramel

Vanilla and Orange Crème Catalana

Lemon Posset with Almond Biscotti

Deconstructed Caesar Salad: Romaine hearts, anchovy emulsion, crispy Parmesan tuile, and herb breadcrumbs

Beet & Burrata Medley: Roasted and pickled beet slices with creamy burrata, orange segments, and pistachio dust

Smoked Salmon Millefeuille: Layers of cured salmon, crème fraîche, and dill with a lemon vinaigrette drizzle

Seared Scallop with Corn Purée: One plump scallop, served on a sweet corn velouté with crispy pancetta and microgreens

Charcoal-Grilled Prawns: Tossed in chili-lime butter, served over a zesty mango and avocado salad

Mini Seafood Paella: A small portion of saffron rice with mussels, prawns, and calamari

Lamb Loin with Herb Crust: Served with roasted root vegetables, red wine jus, and garlic purée

Duck Breast with Orange Glaze: Slices of perfectly cooked duck, with braised red cabbage and crispy polenta cake

Wild Mushroom Ravioli: Handmade pasta filled with porcini mushrooms, served in a light truffle cream sauce

Vanilla Bean Panna Cotta: Topped with seasonal fruit compote and a honey tuile

Lemon & Thyme Tart: A tangy lemon custard with a buttery shortcrust, garnished with candied thyme

Salted Honey and Ricotta Cheesecake: A no-bake ricotta cheesecake infused with salted honey, topped with a rosemary caramel drizzle and toasted pine nuts